Lobster Cioppino & Rouille Croûton Recipe
Make Lobster Cioppino & Rouille Croûton Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood
Vegetables
Liquids & Seasonings
Rouille Croûton
Method
Preparing the Seafood
- 1
Cook the Lobster
In a large pot, bring salted water to a boil. Add the lobster tails and cook for about 5-7 minutes until they turn bright red. Remove, cool, and cut into chunks.
- 2
Prep the Clams and Mussels
Rinse the clams and mussels under cold water to remove any sand or debris.
- 3
Prepare the Shrimp and Fish
Peel and devein the shrimp. Cut the white fish fillets into bite-sized pieces.
Making the Cioppino
- 4
- 5
Add Tomatoes and Liquids
Stir in the diced tomatoes, fish stock, dry white wine, crushed red pepper flakes, salt, and black pepper. Bring to a simmer.
- 6
Cook the Seafood
Add the lobster chunks, clams, mussels, shrimp, and fish to the pot. Cover and cook for about 10-15 minutes, or until the clams and mussels open and the shrimp are cooked through.
- 7
Finish with Parsley
Stir in the chopped parsley and adjust seasoning if necessary. Remove from heat.
Making the Rouille Croûton
- 8
Prepare the Rouille
In a bowl, combine mayonnaise, minced garlic, saffron, lemon juice, and paprika. Mix well to combine.
- 9
Toast the Bread
Toast the slices of crusty bread until golden brown.
- 10
Serve
Spread the rouille on the toasted bread slices and serve alongside the lobster cioppino.
